From the kitchen: Vegan coconut lime mousse

I bought silken tofu out of curiosity and was unsure how to prepare it. This recipe, from the German producer Taifun, sounded promising and simple, so I picked it and prepared small mousse jars:

I used lemon instead of lime, and whipped the soy cream without stabiliser (if you don’t have it, use a small quantity of starch instead), and it tasted great. This jar is the last one of the six I made, and after a few days it was still firm and light.

I topped it with wild cherries in syrup (Amarene Fabbri):

… and it vanished like magic 🙂

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